Category: Recipes

Patriotic Ice Cream Cupcakes
Preparation Time: 45 minutes
Makes: 36 cupcakes
Ingredients
1 packet of cake mix (red velvet)
1 quart of softened ice cream (blue moon)
5 cups of marshmallow creme
Blue colored sugar
Blue, red, and white sprinkles
3 cups of heavy whipping cream
Preparation
1. Follow the instructions on the cake mix packet to mix the batter.
2. Line a muffin pan with paper cups and fill them halfway with the batter.
3. Bake them for 11-14 minutes at 350⁰ You can also test them with a toothpick to see if they are baked.
4. Leave the cupcakes to cool for 10 minutes then move them to a wire rack to cool completely.
5. Spread ice cream over the cupcakes quickly. If you are slow, it will start melting.
6. Freeze the cupcakes for about one hour.
7. Mix the marshmallow crème and heavy whipping cream in a large bowl. Beat until soft peaks form.
8. Pipe the mixture over the cupcakes. Add the colored sprinkles and sugar on top.
9. Put the cupcakes in the freezer and leave them for 4 hours.
10. When they become firm, remove them and serve.

Make 3 small batches. In large saucepan melt 1/3 or 2 tablespoons of butter over low heat. Add 1/3 of the marshmallows and stir until completely melted. Add Blue, Red or No color to each third of the ingredients. Add 1/3 of the Rice Krispies cereal. Stir until well coated. Transfer each mixture to a separate bowl.
Using buttered spatula or wax paper loosely press each mixture into 13 x 9 x 2-inch pan coated with cooking spray. Each layer should be about 1″ tall. Cool and Serve.

Need a big batch of cookies for a Patriotic Celebration?
We will admit that Patriotic layered cookies are not the quickest or easiest batch of cookies to make, but we find the end result worth the effort. It also helps that a lot of the recipe time is inactive, and that each batch makes a ton of cookies. Yield: 50-60 cookies, depending on how you slice.

1. Preheat oven to 350°F. Grease a 9″ x 13″ rectangular pan, then press parchment paper to bottom of pan, leaving enough excess paper sticking up along the 9″ sides so that you can lift cookie layer by them after baking. Grease top side of parchment paper, and set pan aside.
2. Beat egg whites on medium-high speed using a mixer for several minutes until peaks form. Gradually add 1/4 cup of the sugar to the egg whites until mixture holds stiff peaks, approximately 2-3 minutes.
3. In a separate bowl, add almond paste and remaining 3/4 cup sugar and mix on medium speed until almond paste is broken up and both ingredients are well combined. Add butter and mix for a few minutes until light and creamy. Pour in egg yolks and almond extract and mix for another few minutes. Lower mixer speed to low and add flour and salt. Beat until dry ingredients are just mixed in.
4. Pour half of egg white mixture into butter mixture and fold in. Repeat with remaining half of egg white mixture.
5. Separate dough into three equal sections and place each in a separate bowl. Add red coloring to one bowl, blue coloring to another, and leave one bowl as-is. Stir in coloring to the two bowls.
6. Spread dough from one of the bowls into the prepared baking pan and smooth top (batter layer will be very thinly-spread). Bake for 8-10 minutes (mine took about 8), until batter has just set and a toothpick comes out clean. Using excess parchment paper sticking out from beneath the cookie layer, lift layer out of pan and place on wire rack to cool. Press new parchment paper into pan and grease top, leaving excess on two sides as before. Bake next layer in the same manner as the first. Once done, repeat steps with remaining layer.
7. Heat raspberry preserves in a small saucepan set over low heat until mixture is slightly heated throughout. You may strain preserves once heated, but I’ve found it doesn’t detract from the cookies if you proceed without straining. Once cookies layers have cooled, invert the blue layer onto a sheet of parchment paper, and peel off parchment paper that used to be on the bottom of the layer. Spread half of raspberry preserves evenly over blue layer, then invert white layer on top. Peel parchment paper from top side and evenly spread second half of raspberry preserves over layer. Invert the red layer on top and peel off parchment paper. Place a new layer of parchment paper over top of red layer, and wrap cookie layers with plastic wrap. Place a baking sheet on top of cookie layers to weigh it down slightly and refrigerate overnight (or at least four hours).
8. Once cookie layers have chilled, remove from refrigerator. Trim the sides to form an even rectangular shape. Melt white chocolate using a double boiler or in twenty-second intervals in the microwave, stirring after each interval. Spread a thin layer on top of the cookie “plank”. Sprinkle sanding sugar or other sprinkles/decorations on top of melted chocolate and place the pan back in the refrigerator until chocolate has set. Once chocolate has hardened, slice
(see note) and serve!
Note: Slicing tip – Flip the cookie slab over (so the blue layer is on the top) and slice that way, giving the knife a nice, firm push when it hits the white chocolate layer, which is right next to the cutting board. This should greatly reduce the tendency for the white chocolate layer to break unevenly as the cookies are sliced.

TIPS:
The procedure for these patriotic rainbow cookies is relatively straight-forward. You’ll mix up the cookie batter and separate it into three bowls, two of which will be colored (with red and blue, respectively). Each layer is baked and cooled, and then the real fun begins. Raspberry preserves are heated on the stove top and pressed through a strainer to remove the seeds. Alternatively these cookies can be made with apricot preserves.

You’ll invert the blue layer onto a baking sheet, and then spread half of the preserves over top. Next the white layer is inverted, then the remaining preserves, and then the red layer. After the cake spends some time in the refrigerator, trim the sides into an even rectangle.